Wild Rice Soup

On a chilly winter night, there’s nothing like a bowl of homemade wild rice soup to nourish and warm the body. This soup is made with hearty wild rice and veggies, made extra-creamy and thick with flour and butter, finished with a dash of richness in the form of half-and-half cream.

You can also make this wild rice soup recipe your own. Try adding shredded chicken or sauteed mushrooms if you want a little more protein, along with the fresh herbs of your choice and a splash of vinegar or lemon juice at the end.

Wild Rice Soup Ingredients

• Wild rice: The star of the show, wild rice adds a deliciously nutty texture to this soup.
• Onion: You’ll saute the onions completely before adding in the flour; the onions should be completely translucent and soft.
• Celery: Taking the time to finely chop your celery will ensure even cooking.
• Carrot: The carrots add a welcome dash of sweetness to this wild rice soup.
• Butter: Use unsalted butter, if possible, as this will better allow you to control the amount of salt in the finished soup.
• All-purpose flour: When combined with butter, all-purpose flour acts as a thickening agent, giving the soup its creamy, thick texture.
• Chicken broth: Feel free to sub in vegetable broth (or even better, veggie bouillon cubes) if you want this soup to be vegetarian.
• Half-and-half: Including half-and-half cream adds richness to this soup.
• Rosemary: Rosemary adds an aromatic depth to wild rice soup; note that thyme would also work well here.

Directions

Step 1: Cook the rice

In a medium saucepan, combine the uncooked rice, oil and water, then bring the mixture to a boil. Reduce the heat, then cover and simmer for 30 minutes.

Step 2: Saute the vegetables

In a Dutch oven, cook the onion, celery and carrot in butter until the veggies are almost tender.

Step 3: Add the flour, broth and rice

Stir in the flour until blended; cook and stir for two minutes. Slowly stir in the broth and undrained rice. Bring to a boil, then cook and stir until slightly thickened, about two minutes.

Step 4: Reduce the heat and add cream

Reduce the heat, then stir in the cream, rosemary and salt. Simmer, uncovered, until the rice is tender, about 20 minutes.

Wild Rice Soup Variations

• Add greens: A handful of chopped greens (kale, Swiss chard or spinach) would be delicious in this wild rice soup.
• Bump up the protein: Shredded chicken or sauteed mushrooms would be great additions to this soup if you want to add more protein.
• Garnish with herbs: Top with chopped scallions, chives or fresh dill for added flavor and a dash of green.
• Add vinegar or lemon juice: Adding a small splash of red wine vinegar or fresh lemon juice at the end of the cooking process helps to brighten the flavors of this soup.

How to Store Wild Rice Soup

If you plan to eat your wild rice soup within a few days, you can either refrigerate the whole pot (with the lid) or place the soup in an airtight container in the fridge.

How long does wild rice soup last?

This creamy wild rice soup will last three to four days when stored properly.

Wild Rice Soup Tips

What should I serve with wild rice soup?

Sourdough crackers, garlic bread or virtually any other type of bread will go well with this soup.

Can I make this soup vegan?

Yes, you can make this wild rice soup vegan. Substitute veggie broth for the chicken broth, use vegan butter and substitute coconut milk for the half-and-half.

How do I make this soup healthier?

Ramp up the veggie content by adding in leafy greens and mushrooms, and skip the half-and-half if you want a healthier version of this soup.